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Cooking chicken in a clay pot

Cooking chicken in a clay pot
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In rural India ,clay pots are the popular containers for cooking as they are cheap ,easy to wash and bio degradable ,can be used and thrown.According to ancient Ayurveda earthen utensils make more nutritious food.Due to their porous nature heat is distributed uniformly to the food cooking in them and gets cooked slowly and uniformly resulting in a better texture and flavor.Clay  being alkaline in nature maintains the Ph balance of your food .It also supplies additional minerals to the dish which are the intrinsic content of the clay.The meat gets more tender ,uses less oil and there are minimal chances of food getting burnt even without oil.

This chicken curry is absolutely oil free as the meat gets cooked in its own fat and is delicious as any other chicken curry cooked with oil and spices.You will love this when served in an afternoon lunch with hot steamed rice.I am sure if you cook in them ,you may like to have more of the pots in your kitchen rack as they can be valuable possessions as far as taste is concerned.

cooking chicken in a clay pot

cooking chicken in a clay pot

cooking chicken in a clay pot
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Clay pot chicken curry
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Chicken cooked with Indian spices in a clay pot without oil

Course: Main Course
Cuisine: Indian
Servings: 4
Author: indrani
Ingredients
  • 500 gm Chicken curry cut
Spices for marination
  • 1 tbsp garlic grated
  • 1/2 tbsp Ginger grated
  • 1/2 cup Curd
Spices for the curry
  • 1 cup Chopped onions
  • 1/2 tsp Cumin powder
  • 1/2 tbsp Red chilly powder
  • 1/2 tsp Coriander powder
  • 1 tbsp Green chillies finely chopped
Whole spices
  • 2 Bay leaves
  • 4 inch Cinnamon stick
  • 4 green cardamom
  • 4 cloves
  • 1 Star anise
  • 3 Red chilly whole
Instructions
  1. Marinate the chicken with all the spices for marination for 15 minutes

  2. Heat the earthen pot over the gas oven.

  3. Roast the bay leaves and the whole spices.Once they release the aroma

  4. Add chopped onions roast them till tender and translucent

  5. Add the chicken with marination and add the spices for the curry

  6. Cover with a lid and cook for 30minutes

  7. Check intermittently if enough liquid is there ,otherwise add half cup of warm water and salt appropriately

  8. Once the meat is tender and the gravy has thickened ,serve the dish inside the pot , hot with steamed rice

 

 

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Indrani Sen